Mexican Street Corn Salad
Mexican street corn salad is a flavorful and easy summer side dish you can whip up in minutes using fresh, frozen, or canned corn. It’s tangy, creamy, and always a crowd-pleaser at cookouts, potlucks, or weeknight dinners!
Ingredients
- 3 cups (492 g) sweet corn kernels fresh, frozen, or canned (see notes)
- 2 tablespoons (28 g) butter
- ¼ cup (38 g) Cotija cheese crumbled
- 3 tablespoons (45 g) Mexican crema sub sour cream
- 3 tablespoons (42 g) mayonnaise
- 3 garlic cloves minced
- 1 lime juice and zest
- 1 jalapeno chopped, deseeded if you don't prefer spicy
- ¼ cup (4 g) cilantro chopped
- ½ teaspoon (1 g) chili powder
- ½ teaspoon (1 g) smoked paprika
- ¼ teaspoon (2 g) fine sea salt
Instructions
- Melt 2 tablespoons butter in a large skillet over medium-high heat. To the skillet, add 3 cups sweet corn kernels and cook until the corn kernels are slightly charred. Add 3 garlic cloves and cook until fragrant, about 1 minute. Remove from the pan and set to the side to cool.
- In a large mixing bowl, combine 3 tablespoons mayonnaise, 3 tablespoons Mexican crema, juice and zest of 1 lime, ½ teaspoon chili powder, ½ teaspoon smoked paprika, and ¼ teaspoon fine sea salt.
- Add the cooled corn, ¼ cup Cotija cheese, 1 jalapeno, and ¼ cup cilantro, and gently fold together. Add more salt to taste if needed.
- Serve immediately or chill in the fridge until you are ready to serve.
Notes
Fresh, Frozen, or Canned Corn: For fresh corn, you'll need about six ears. Use a sharp knife to carefully cut the kernels off the cob. For canned corn, you'll need about two to two and a half 15-oz cans. Drain the liquid before cooking. For frozen corn, there's no need to thaw; just cook it a little longer.
How to Store: Store Mexican street corn salad in an airtight container in the fridge for up to 5 days.
Nutrition
Calories: 288kcalCarbohydrates: 28gProtein: 6gFat: 19g